ArticlePoultry science2020
Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield.
Article in Poultry science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Gelatin production from red tilapia skin fish using high-pressure processing and its characterisations.Scientific reports · 2026Article
- Acid-mediated extraction of gelatine from chicken by-products: impact on yield, molecular characteristics, and structural-thermal properties.Frontiers in chemistry · 2026Article
- Transglutaminase Crosslinking Enhances Functional and Structural Properties of Fish Gelatins.Polymers · 2025Article
- Comparison of the Physicochemical, Rheological and Functional Properties of Chicken Feet Gelatin Extracted by Acidic and Microwave Methods and Commercial Bovine Gelatin.Food science & nutrition · 2025Article
- From Lab to Shelf: Gelatin-Based pH Sensors Revolutionizing Food Packaging.Gels (Basel, Switzerland) · 2025Review
- A Review on Fish Skin-Derived Gelatin: Elucidating the Gelatin Peptides-Preparation, Bioactivity, Mechanistic Insights, and Strategies for Stability Improvement.Foods (Basel, Switzerland) · 2024Review
- Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues.Food science & nutrition · 2024Article
- Article
- Enzyme Conditioning of Chicken Collagen and Taguchi Design of Experiments Enhancing the Yield and Quality of Prepared Gelatins.International journal of molecular sciences · 2023Article
- Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin.Poultry science · 2021Article
- Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan.Journal of animal science and technology · 2020Article
- Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly.Journal of animal science and technology · 2020Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The disposal of by-products of duck production, including duck skin, is a serious concern as it results in environmental pollution. The objectives of this study were to investigate the optimal pretreatment conditions for swelling duck skin and their extraction methods as a novel source. Gelatin was extracted using water bath, sonication, superheated steam, and microwave extraction methods. The gelatin extraction yield and gelatin powder yield were the highest with the superheated steam extraction method. The melting point and gel strength of gelatin extracted using the superheated steam method were the lowest. The viscosity of gelatin extracted with the superheated steam and microwave extraction methods was higher than that of gelatin extracted with the other methods. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns of gelatin extracted using the superheated steam and microwave extraction methods showed more intense bands than those of gelatin extracted using the other methods. Our results showed that gelatin extracted from duck skin using the superheated steam extraction method had optimal physical properties and therefore can be used in meat products.
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